Food that fed big families on very little
Amish and Pennsylvania Dutch kitchens cook from a short list of staples: flour, butter, eggs, potatoes, oats, and whatever the garden gives. Nothing goes to waste. Yesterday's bread becomes pudding, Sunday's roast becomes Monday's hash, and one pot of chicken and noodles feeds the whole table.
This book writes that way of cooking down plainly: every recipe with exact measurements, numbered steps, a tip, and a note on how to make it for less.
What's inside
215 recipes in 10 chapters, plus five chapters before them: the old ways in the kitchen, the Amish pantry, kitchen tools, planning a week of meals, and measures and conversions.
A few things you'll find inside
- Why cornbread comes out pale, and the one step that gives it a crisp brown crust page 130
- Wet bottom shoofly pie, and the spoon trick that keeps the molasses from washing through the crust page 475
- Chicken corn soup with rivels, and why dropping them in all at once makes one doughy lump page 195
- Sunday's roast turned into Monday's skillet hash, and why the potatoes are boiled the day before page 688
- Gravy without lumps, and the 10-second fix if you get them anyway page 348
- Yumasetti, the church-supper noodle bake, stretched so it still feeds eight page 258
- Pot roast still tough? Why it needs more time, not less page 333
- Bread pudding from a bag of saved heels and crusts page 668
- Strawberry jam and bread-and-butter pickles, with the water-bath times written out page 615, 624
The chapters
- Breakfast22
- Breads, Biscuits and Rolls25
- Soups and Stews21
- Casseroles and One-Dish Suppers22
- Sunday Dinner23
- Vegetables, Salads and Sides24
- Pies22
- Cakes, Cookies and Desserts25
- Canning Basics: Jams, Pickles and Relishes13
- Waste Nothing: Frugal Dishes18
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